Vegan

Enjoy a creative use of pesto in this vibrant salad. The veggies are not only colorful, but antioxidant-rich, too.

Gluten Free Pesto Bean-Topped Salad Recipe

Ingredients

For the dressing:
2 tablespoons extra-virgin olive oil
¼ teaspoon plain liquid stevia, or to taste
1 teaspoon gluten-free Dijon mustard
Juice of 1 medium lemon (about ¼ cup)
Kosher or fine sea salt, to taste

For the Pesto Beans:
1 cup raw walnut halves or pieces
2 tablespoons extra-virgin olive oil
1½ ounces fresh basil leaves
1 large garlic clove, chopped
¼ – ½ teaspoon kosher or fine sea salt, to taste
¼ cup water, if needed
2 cups cooked navy or Romano beans, well drained

For the salad:
4 cups microgreens or baby mixed greens
1 small bunch lacinato (dinosaur) kale, shredded (about 2 cups)
1 large carrot, grated
1 cup grape tomatoes
1 medium avocado, sliced
½ cup sunflower or other sprouts, optional
2 tablespoons hemp seeds (hemp hearts)

Directions

Make the dressing: Whisk all ingredients in a small bowl and set aside.

Make the Pesto Beans: In the bowl of a food processor, whir all the ingredients together except the beans until almost smooth (it should still be a bit chunky). Scrape the pesto over the beans in a medium bowl and toss gently until the beans are coated. Set aside.

Assemble the salad: In a large bowl, toss the greens, kale, carrot, and tomatoes with the dressing. Divide the mixture evenly among 4 plates or bowls. Top each salad with ¼ of the avocado slices, then ¼ of the bean mixture. Sprinkle each with ¼ of the sprouts, if using, and ¼ of the hemp seeds. Serve immediately.

Servings

Makes 4 servings

Written by Ricki Heller

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High-protein quinoa marries beautifully with smooth, creamy cashews and earthy baked beets in this vividly colored salad. Can be served warm or at room temperature – it’s equally delicious both ways!

Gluten Free Quinoa, Beet and “Goat Cheese” Salad with Walnuts

Ingredients

3-4 medium red or golden beets, or a combination, washed and trimmed (do not peel)
1 cup water
1 cup vegetable broth or stock
1 cup dry quinoa
2-3 garlic cloves, minced
Zest and juice of 1 lemon (about ¼ cup juice)
2 tablespoons balsamic vinegar
¼ cup extra-virgin olive oil
2 teaspoons gluten-free Dijon mustard
5-10 drops pure plain liquid stevia or 2 teaspoons coconut sugar
½ cup walnut halves or pieces, lightly toasted
⅓ cup fresh cilantro, chopped
Kosher or fine sea salt, to taste
Freshly ground black pepper, to taste
1 batch Cashew Goat Cheese (recipe follows)

Directions

Preheat the oven to 425°F. Wrap beets in foil and bake until extremely tender, about 45 minutes to 1 hour. Let cool, then peel and discard the skins and dice into ¾-inch cubes. Set aside.

Bring water and broth to a boil in a small heavy saucepan. Rinse quinoa well, drain, and add to water. Return to a boil, then cover and reduce heat to low. Allow to simmer, untouched, for 25 minutes, or until all the liquid is absorbed and the quinoa is cooked. Uncover, fluff with a fork, and let sit at least 10 minutes or until cool.

While the quinoa cools, make the dressing. Heat a small amount of oil in a nonstick pan over medium-low heat and add garlic. Add lemon zest and cook, stirring, for 2 minutes. Add lemon juice, vinegar, oil, mustard, and stevia. Stir well and remove from heat.

Add the beets and walnuts to the cooled quinoa and toss lightly with the dressing. Add cilantro and season to taste with salt and pepper. Divide the mixture among 4 bowls and top with chunks of Cashew Goat Cheese.

Note: This salad is even better the second day, after flavors meld.

Servings

Makes 4 servings

Cashew Goat Cheese

Cashew Goat Cheese

Ingredients

1 cup raw cashews
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon white or mild miso
½ teaspoon kosher or fine sea salt
Up to ¼ cup water, if needed

Directions

Cover cashews with boiling water and allow to soak for 10 minutes; drain. Place all ingredients in a high-powered blender or food processor and blend until perfectly smooth and creamy, adding fresh water, if necessary, for the mixture to blend (avoid adding too much water or you’ll end up with cheese sauce). Use immediately or refrigerate overnight (it will firm up as it chills).

Servings

Makes about ⅔ cup

Written by Ricki Heller

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Why should Caesar get all the attention? This salad features chickpeas, one of the best forms of plant-based protein, with almost 20 grams in just ½ cup (more than you get in a chicken leg). Coat them in tahini, as you do here, and you amp up the protein even more, while bringing the calcium to almost 200 grams, or 20 percent of your recommended daily allowance. Hail, Cleopatra!

Gluten Free Cleopatra Salad with Spicy Chickpeas Recipe

Ingredients

For the chickpeas:
3 tablespoons tahini
1 tablespoon extra-virgin olive oil
1-2 teaspoons Sriracha, or to taste
Kosher or fine sea salt, to taste
2 cups well-cooked chickpeas, drained

For the dressing:
⅓ cup unsweetened coconut milk yogurt (or other dairy-free yogurt)
⅓ cup raw cashews, dry
¼ cup extra-virgin olive oil
1 garlic clove, minced
½ teaspoon gluten-free Dijon mustard
1 tablespoon fresh lemon juice
¼ cup cilantro or parsley, chopped
10-20 drops pure plain liquid stevia, or to taste
Kosher or fine sea salt, to taste
Freshly ground black pepper, to taste

For the salad:
1 head romaine lettuce, shredded
3 green onions, light green and white parts only, sliced
½ English cucumber, cut in quarters lengthwise and sliced

Directions

Make the chickpeas: Preheat the oven to 350°F. Line a large rimmed baking sheet with parchment paper or spray with gluten-free nonstick cooking spray. In a medium bowl, whisk together the tahini, oil, Sriracha, and salt. Add chickpeas and toss to coat well.

Spread the chickpeas evenly onto the baking sheet and scrape any extra tahini mixture over them. Bake for 30-45 minutes, stirring after 20 minutes, until the coating is dry and some chickpeas are beginning to brown. Remove from heat and allow to cool to room temperature.

Meanwhile, make the dressing: In a blender, combine all ingredients and blend until smooth. Taste and adjust seasonings.

Assemble the salad: In a large bowl, place the romaine, green onion, and cucumber. Add dressing and toss to coat. Divide the salad evenly among 4 plates and top each with ¼ of the chickpeas. Serve.

Servings

Makes 4 servings

Written by Ricki Heller

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In addition to providing a tried-and-true beloved holiday side dish, this recipe allows you to set the slow cooker and walk away until mealtime. Nothing could be easier! (Of course, if you like, you can still make this in the oven – see the variation at the end of the recipe.)

Gluten Free Slow Cooker Scalloped Potatoes Recipe

Ingredients

2 tablespoons extra-virgin olive oil
1 large onion, chopped
2 garlic cloves, minced
⅔ cup raw cashews
¾ teaspoon Dijon mustard
2 tablespoons fresh lemon juice
¼ cup nutritional yeast
1 tablespoon cornstarch or tapioca starch
⅛ teaspoon ground nutmeg
½-1 teaspoon kosher or fine sea salt, to taste
1 cup unsweetened dairy-free milk
1 cup vegetable broth or stock
5-7 large red skinned potatoes, cut into ⅛-inch slices (skin on or off)
Toasted gluten-free breadcrumbs, if desired

Directions

Heat the oil in a nonstick frypan or the insert of a 2-4 quart slow cooker (if it allows sautéing). Add the onion and sauté until translucent, about 5 minutes. Add the garlic and cook another minute.

Meanwhile, in a high-power blender, blend together the cashews, mustard, lemon juice, nutritional yeast, cornstarch, nutmeg, salt, milk, and broth until velvety smooth. Set aside.

Add the onions and garlic to the contents of the blender (but do not blend again!).

Layer about half the potatoes in the bottom of the slow cooker insert. Top with half the cashew-onion mixture. Layer the second half of the potatoes and then pour the remaining cashew-onion mixture over top.

Cook on low for 6-8 hours, until the potatoes are soft and the sauce is bubbling and starting to brown on the edges. If desired, sprinkle with breadcrumbs about an hour before serving. Scoop and serve.

Conventional Oven Variation: Prepare potatoes and cashew-onion mixture as above, but layer the potatoes in a greased 2-quart casserole dish. Cover and bake at 350°F for about 45 minutes. Uncover and continue to bake for another 45 minutes or so, until the potatoes are soft and the top is browned and bubbly. Sprinkle with breadcrumbs about 20 minutes before serving, if desired.

Servings

Makes 6-8 servings

Written by Ricki Heller

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The flavor of this simple recipe is fantastic and will convert even those who “don’t like” Brussels sprouts. This is a huge favorite at holiday time in our house.

Balsamic-Glazed Brussels Sprouts Recipe

Ingredients

1 pound Brussels sprouts, trimmed and washed
1 tablespoon extra-virgin olive oil
1 large onion, chopped
2 garlic cloves, chopped
1½ tablespoons Dijon mustard
¼ cup balsamic vinegar
½ cup vegetable stock or broth, or more, as needed
Pinch of kosher or fine sea salt, or to taste
1-3 tablespoons coconut sugar, to taste
Coconut bacon or tempeh bacon, if desired

Directions

Preheat the oven to 350°F. Grease a 1-quart casserole dish with oil or spray with gluten-free nonstick cooking spray.

Using a steamer or large pot of boiling water, steam the Brussels sprouts until they just begin to turn bright green, about 3-5 minutes. Strain and set aside.

Meanwhile, in a large frypan, add oil and sauté the onion and garlic until the onion is translucent. Add the mustard, vinegar, broth, and salt. Stir to combine. Add the Brussels sprouts and stir to coat them with the mixture. Continue to cook for about 10 minutes, stirring often, until they are coated and the mixture begins to caramelize slightly. Add coconut sugar, to taste.

Transfer the mixture to the casserole dish and bake, uncovered, for 20-25 minutes, or until some of the sprouts begin to brown. Sprinkle with coconut/tempeh bacon, if desired, and serve. May be frozen.

Servings

Makes 4 servings

Written by Ricki Heller

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A lighter version of the classic marshmallow-studded casserole, this dish offers a hint of citrus in a smooth, creamy base, all topped with a delightful crumble.

Gluten Free Sweet Potato Casserole Recipe

Ingredients

For the base:
2 medium carrots, cut in chunks (peel if desired)
2 large sweet potatoes, cut in chunks (peel if desired)
⅓ cup coconut sugar, or more, to taste
Zest of ½ large lemon
2 tablespoons fresh lemon juice
2 tablespoons unrefined coconut oil or butter-flavored coconut oil, plus more for greasing the pan
½ cup canned full-fat coconut milk
2 teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
⅛ teaspoon ground nutmeg

For the topping:
⅓ cup coconut sugar, ground to a powder in a coffee grinder
½ cup lightly toasted pecan or walnut halves or pieces
¼ cup gluten-free all-purpose flour
3 tablespoons unrefined coconut oil
1 teaspoon ground cinnamon
Pinch of kosher or fine sea salt
¼ cup gluten-free old fashioned rolled oats

Directions

Preheat the oven to 350°F. Grease a 2-quart casserole dish lightly with coconut oil or nonstick spray and set aside.

In a medium pot, add the carrots and sweet potatoes and cover with water. Bring to a boil and cook just until the chunks are tender, about 15 minutes. Drain well and cool for 5 minutes.

In a large bowl, mash together the carrots and sweet potatoes with the remaining base ingredients. Taste and adjust seasonings. Spread in the casserole dish and smooth the top.

While the vegetables cook, make the topping. In a mini food processor or Magic Bullet, blend all topping ingredients, except for the oats, until a crumble is formed. Stir in the oats by hand. Sprinkle the mixture evenly over the casserole base.

Bake for 35-40 minutes, rotating the dish once about halfway through baking, until the topping is browned. May be frozen.

Variation: If you prefer a more classic casserole, substitute another medium sweet potato for the carrots.

Servings

Makes 6-8 servings

Written by Ricki Heller

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If you’re having overnight company this holiday season, whip up a batch of these festive muffins for a healthy breakfast treat.

Gluten Free Vegan Gingerbread Muffins Recipe

Ingredients

1 tablespoon flaxseed meal
3 tablespoons water
1¼ cups oat flour (1½ cups gluten-free rolled oats ground in a blender)
½ cup blanched almond flour
½ cup quinoa flakes (or gluten-free quick-cooking oats)
¼ cup coconut sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon kosher or fine sea salt
½ cup unsweetened applesauce
¾ cup pumpkin puree
¼ cup dairy-free milk
2 tablespoons molasses
2 tablespoons pure maple syrup
1 teaspoon pure vanilla extract
2 tablespoons turbinado sugar, to garnish (optional)

Directions

Preheat the oven to 350ºF. Grease a 12-cup muffin pan and set aside. Combine the flax and water and set aside to gel, forming a “flax egg.”

Whisk together the flours, quinoa flakes, sugar, baking powder, and spices in a large mixing bowl.

In a separate bowl, beat together applesauce, pumpkin, milk, molasses, syrup, and vanilla. Whisk in the flax egg. Pour the wet ingredients into the dry. Stir to thoroughly combine (the batter will be kind of thick, but still stirrable and soft).

Fill each cup ¾ full. Add water to the unused cups. Sprinkle the tops of the muffins with turbinado sugar, if desired.

Bake on the center rack for 23-26 minutes, until a cake tester inserted into the center comes out clean.

Cool in the pan for 5 minutes, then transfer to a wire rack and cool completely. If desired, reheat in the toaster oven or in the microwave.

Servings

Makes 10 muffins

Written by Alyssa Rimmer

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Who doesn’t love waking up to a steaming cup of cocoa on Christmas morning? This version is dairy free and vegan.

Vegan Peppermint Hot Chocolate Recipe

Ingredients

2 cups unsweetened almond milk
2 cups boiling water
3 tablespoons cacao powder
1 teaspoon pure vanilla extract
¾ teaspoon pure peppermint extract
½ teaspoon ground cinnamon
¼ teaspoon monk fruit extract (or 2-3 tablespoons maple syrup/agave)

Optional toppings:
Vegan whipped cream
Crushed peppermint candies

Directions

Put all ingredients into a high-powered blender. Blend on high until smooth and serve immediately. Top with whipped cream and peppermint candies, if desired.

Servings

Serves 2

Written by Alyssa Rimmer

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Baked Vegan Mac and Cheese Recipe

Ingredients

1 pound gluten-free pasta
½ cup raw cashews, soaked at least 2 hours
⅓ cup nutritional yeast
2 garlic cloves
3 tablespoons fresh lemon juice
1 teaspoon miso paste
1 teaspoon tahini
½ teaspoon ground turmeric
¼ teaspoon smoked paprika
¼ teaspoon ground nutmeg
¼ teaspoon kosher or fine sea salt
¼ teaspoon freshly ground black pepper
⅓ – ½ cup filtered water
1 cup gluten-free breadcrumbs

Directions

Preheat the oven to 350ºF. Cook pasta according to package instructions.

Meanwhile, prepare the sauce. Drain and rinse the cashews, then place them into a blender. Add the remaining ingredients, except the breadcrumbs, starting with just ⅓ cup of water.

Blend on high until smooth and creamy, adding more water, 1 tablespoon at a time, until the sauce is pourable.

Drain the pasta and pour into an oven-safe baking dish. Pour sauce over top and stir to combine.

Sprinkle breadcrumbs onto the noodles, cover the dish with foil, and bake on the center rack for 20 minutes. Remove and serve immediately.

Servings

Serves 6

Written By Alyssa Rimmer

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Chocolate, which comes from the beans of cacao trees and is native to Central and South America, is often mixed with spices in these cuisines to give it a richer flavor. To make these vegan truffles, we’re using cinnamon and cayenne, a traditional flavor combination in this region.

Gluten Free Vegan Mayan Chocolate Truffles Recipe

Ingredients

8 ounces vegan dark chocolate
½ cup canned full-fat coconut milk
1 teaspoon ground cinnamon
½ teaspoon sea salt
¼ teaspoon cayenne pepper
Cacao powder, optional

Directions

Break the chocolate into a mixing bowl and set aside.

Heat coconut milk in a small saucepan until bubbling and hot. Pour over the chocolate and let sit for 1 minute. Stir until melted and smooth.

Stir in the cinnamon, salt, and cayenne. Place the bowl in the refrigerator to cool for 2 hours.

Once cool, scoop the chocolate into small balls, then roll each ball in cacao powder. Store in an airtight container in the fridge for up to 1 week.

Servings

Makes 12-14

Written by Alyssa Rimmer

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